The Circle of Taste

Curry Leaves Murukku or we can call it as Karuvapillai Murukku too. For those who are looking for extra kick of flavors from an ordinary murukku, then this recipe might be an option to try out during festival season. Few curry leaves and spices will make this muruku little special.

Ingredients :

2 Cups pure rice flour

1/4 Cups roasted urad dhal flour (varutha ulluntu maavu)

1.5 Tablespoon butter

1 Teaspoon chili powder (or 2 teaspoon)

Pinch of asafoetida powder (optional)

Pinch of white pepper (optional)

1.5 Teaspoon salt

2 Teaspoon roasted sesame seeds

1/2 Teaspoon roasted cumin seeds (crushed finely)

15-18pcs curry leaves

2 Clove garlic

1 cm ginger

1/2 Cup hot water (or little more)

Let’s make the Curry Leave Murukku :

Prepare the required ingredients. Use only pure rice and roasted urad dhal flour.

Mix all the ingredients well. Add in the blended curry leave paste (about 1/4 cup). Then add in about 1/2 cup hot water (medium hot only). Use spoon to mix the dough well. Adjust the water consistency accordingly.

Note : The key for crispy and crunchy murukku is depend on how soft is the flour after mixed with hot water at this step. If accidentally mixed too much of water, do not worry, just add in some additional rice flour and urad dhal flour and balance up texture.

Using the murukku mould, squeeze out the desired shapes.

Heat up enough oil for frying. Start frying the murukku one by one. Once the oil bubble is getting lesser, transfer them to another tray lined with kitchen tissue.

Note : If too much chili powder been added, then the murukku might be more brown/dark color.